CN102985524A - Fermentation apparatus - Google Patents
Fermentation apparatus Download PDFInfo
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- CN102985524A CN102985524A CN2010800675914A CN201080067591A CN102985524A CN 102985524 A CN102985524 A CN 102985524A CN 2010800675914 A CN2010800675914 A CN 2010800675914A CN 201080067591 A CN201080067591 A CN 201080067591A CN 102985524 A CN102985524 A CN 102985524A
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- fermentation
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- 238000000855 fermentation Methods 0.000 title claims abstract description 33
- 230000004151 fermentation Effects 0.000 title claims abstract description 32
- 239000007789 gas Substances 0.000 claims abstract description 89
- 239000007788 liquid Substances 0.000 claims abstract description 32
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000001301 oxygen Substances 0.000 claims abstract description 25
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 25
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 19
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 9
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims abstract 8
- 229910052786 argon Inorganic materials 0.000 claims abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 15
- 239000000126 substance Substances 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- -1 CO 2 Chemical compound 0.000 claims description 3
- 238000006213 oxygenation reaction Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000001514 detection method Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 1
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 1
- 230000001706 oxygenating effect Effects 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 49
- 235000014101 wine Nutrition 0.000 description 23
- 239000003205 fragrance Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 239000013256 coordination polymer Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 238000013022 venting Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 241000219095 Vitis Species 0.000 description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000003750 conditioning effect Effects 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000020095 red wine Nutrition 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008246 gaseous mixture Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 238000011514 vinification Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 231100000481 chemical toxicant Toxicity 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
- C12G1/0203—Preparation of must from grapes; Must treatment and fermentation by microbiological or enzymatic treatment
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G1/00—Preparation of wine or sparkling wine
- C12G1/02—Preparation of must from grapes; Must treatment and fermentation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
In order to affect all the liquid mass of a vegetal product in the form of pressed product with a gas, the method provides for (i) storing the pressed product in a first tank (10) to make it ferment therein; (ii) introducing, in the liquid portion contained in the first tank (12), an amount of oxygenating gases (GS) or fermentation promoter gases, such as air and/or oxygen, CO2, nitrogen, argon or a gas in general, wherein said amount is introduced in a substantially instantaneous manner and is suitable for forming one or more macro-bubbles that going up affect and stir substantially all the volume of the liquid portion.
Description
The present invention relates to fermentation process, and relate to and be suitable for the device implementing to ferment.Although the present invention can be used for processing arbitrary plant product of compressed format, following explanation has been mentioned wine brewing in the mode of embodiment---one has wherein proved especially effectively field of the present invention.
Wine brewing is carried out by means of specific tank, wherein fruit juice is introduced and is fermented.Fermenting process has produced a large amount of gaseous products, particularly CO
2, it has participated in the successful brew of good wine effectively.Gas comes out from fruit juice, and upwards promotes residue and any solid part, and described residue and any solid part compress and form solid layer there, is called " cover (cap) ".
Above-mentioned zymamsis is undertaken by yeast, and described yeast can be inherent, namely is included in the grape, and under any circumstance cause fermentation with standard conditions, or add, namely based on yeast character, in the laboratory, select and be incorporated in the fermentor tank, and therefore obtain wine.During technology of alcohol, yeast needs oxygen to be used for its existence and breeding, sugar is changed into alcohol, and discharges a large amount of CO
2(every liter of CO that fruit juice 40-50 rises
2).
Zymamsis can be carried out in the situation of oxygen not having, but the Quality of Liquors that obtains is inferior.Therefore, for the wine that obtains, not only there is the suitably problem of oxygenate yeast, also has the problem of in whole fruit juice liquid substances, carrying out equably oxygenate.Oxygen (perhaps air) being introduced (with controlled as far as possible and uniform mode) another reason in fruit juice is to be fixed through color behind the oxygen.
The volume of the fruit juice that contains in the sugar level in knowing fruit juice, the fermentor tank, the type of available yeast, and in the situation of the oxygen demand of every liter of fruit juice, can be pre-defined in scope sometime and under a certain controllable temperature, suitably carry out what of the needed oxygen of zymamsis.
Therefore, produced another problem: during the wine brewing step, because the introducing of very little oxygen can slow down or stopping fermentation, so the oxygen of desired amount accurately need to be incorporated in the fermentor tank.
Prior art has comprised the part terms of settlement, and described terms of settlement does not also address the above problem.
For example, place nozzle by the one or more sites at fermentor tank, enter into fruit juice (large-scale oxygenate) by high pressure (1-8 bar) injection air and low speed; Perhaps in the situation of fermentation liquor, by nozzle or porous plug with CO
2Be injected in the fruit juice, come oxygenate to enter yeast (more briefly, hereinafter referred to as " oxygenate fruit juice ") in the fruit juice.During storing step, again carry out controlled oxygen injection (miniature oxygenate (micro-oxygenation)) with the porous plug that is immersed in the wine.
This system allows accurately known gas volume: air, CO
2Or oxygen is incorporated in fermentor tank/storage tank, but it only can affect the fluid column of the vertical position that places porous plug or nozzle.And for the obstructing problem of porous plug and nozzle, for inside health or the use practicality of fermentor tank, also can not increase as required the quantity of nozzle or porous plug.
Usually, between the yeast phase of red wine, at the low spot of tank, extract fruit juice with pump and pumping line, and it be sprayed on the cover, with air Injection in pumping line.Therefore, can affect the whole fruit juice in the oxygenate, but verified, during the zymotechnique, the use of mechanical component or pump has destroyed the organoleptic quality of fruit juice widely.
Main purpose of the present invention is fermentation process and the device that proposes to improve prior art.
Other purposes provide fermentation process and device, its
-improvement wine fermentation quality; And/or
-permission fruit juice is oxygenate equably; And/or
-allow fruit juice accurately and oxygenate controllably; And/or
The organoleptic quality of-improvement wine, for example smell and/or fragrance;
The temperature control of-improvement compressed product.
Method and apparatus by claims has been realized above-mentioned purpose.
In basically instantaneous mode, a certain amount of gas is incorporated in the liquid portion, to form one or more air pockets, described one or more air pocket turbulences ground rises, and the liquid portion of whole volumes has also been stirred in impact basically.Therefore, the formation of air pocket and/or bubble allows the liquid juice of vibration all-mass, it is mixed, and make its all with the gas effect of introducing.Therefore, also so that the temperature of whole liquid substances is homogeneous.
Therefore obtained good wine, condition is during wine brewing processing, gives air (zymamsis of red wine) or the CO of the suitable charging appropriate amount of fruit juice
2Or other gases (fermentation of liquor), the present invention is by promoting air or other for example promotion gas of yeast of gas (it has promoted the suitable generation of fermentation processing), from the outside is incorporated into fruit juice the fermentor tank, improved zymotechnique.
In situation about storing, the present invention also allows to implement the miniature oxygenate of wine in the situation of not using porous plug.
Advantageously, the gas of preferably introducing accurately quantitative.
In order accurately to adjust the amount of the gas in the fermentor tank to be transferred to, so that in the situation that does not activate objectionable impurities, promote suitable chemical reaction, preferably be pre-charged with the second storage tank.The invention provides with than the higher pressure of existing pressure in (first) fermentor tank, oxygenate gas (GS) or the fermentation of predetermined amount promoted gas, for example air and/or oxygen, CO
2, nitrogen etc. or its mixture be packed into the means of second tank.Then the one or more points under cover are communicated with second fermentor tank with the first fermentor tank, owing to the pressure difference between two fermentor tanks, so that gas is transferred in the liquid juice material, have formed bubble or the microbubble of rising, and effect and oxygenate it.The result is that oxygen is all spreading in the liquid substance to greatest extent, and has realized that the yeast of maximum is used for activating and feeding and raise them.
For the amount of the gas of measuring filling, can use the means of adjusting the amount that is incorporated into second gas in the tank with to the gas of wherein introducing predetermined amount and/or be used for the means of pressure that control is incorporated into the gas of second tank, to infer the amount of introducing.Technically, the gaseous tension of measuring in the tank is simpler than the amount of measuring the gas of introducing, therefore preferably indirectly measures.In this case, hereinafter pointed out the pressure corresponding to gas volume, meaned and on algorithm, (for example passed through software) or rule of thumb infer corresponding value by the value of pressure that wherein the resolving power of 1/100 bar is just enough.
Because the storage tank volume is constant, temperature also is constant, and can reasonably the gas that stores be thought of as perfect gas fully approx, so pressure survey provides the mole number of contained gas, and the mole number information of the gas that therefore shifts (ratio in the storage tank between initial pressure and the resulting pressure equals the ratio between initial mole number and the final mole number).
This numerical value shows, control can be artificial or preferably automatically (for example by software control).
Now, description of the invention will be referred to appended legend, wherein schematically illustrates the functional structure of the preferred embodiment of wine maker.
With fruit juice 30, fill tank 10 by known measure.Conduit 14 is placed on the top of tank 10, is communicated with the top of controlled mode with second tank 12 by valve 24.The second conduit 18 is placed on the bottom of tank 10, is communicated with the bottom of controlled mode with tank 12 by valve 26.
Can use one and a plurality of inlet conduitss, all by identical valve control, perhaps each conduit is by the valve control of himself.Valve open control can be simultaneously or non-while, namely opens in turn valve, affects a plurality of parts of volume and cover.For identical purpose, can place a plurality of conduits that blow out at the difference of tank.
It is optional that tank 10 has the overdraught mouth 20(of valve 22 controls that can be by having the venting function).
On the wall of tank 12, provide to have thermal conditioning instrument or the heat exchange instrument 40 of regulating or applying tank 12 interior gas temperature functions.The 3rd tank 50 that contains air, nitrogen, oxygen or other food grade gas GS is connected with tank 12 by conduit 52, wherein can adjust flow velocity by valve 54.
Can use the machine or the instrument that produce industrial gasses, for example food grade compressor (if pressurized air) or nitrogen gas generator etc. replace tank 50.
Wine is made the following operation of device:
Fruit juice 30 is incorporated in the tank 10, and closes at first for the valve 26 that sealing fruit juice 30 flows out.
After for some time, fruit juice 30 fermentation has also produced gaseous product or gas 80(is mainly CO
2), and produced solid cover CP.Should be noted that conduit 18 imports tank 10 at the some place that is occupied by fruit juice 30 at the place, bottom that highly is lower than cover CP.Now, open valve 24, and gas 80 automatic filling tanks 12.
Valve-off 22 is overflowed from tank 10 to prevent gas 80.
After the scheduled time, by valve-off 24 separating tanks 10,12.Under pressure, gas 80 remains trapped in the tank 12, yet by opening valve 22, other parts are by conduit 20 decompressions (perhaps venting).
Can pass through valve 22, for example have the valve of opening threshold value through calibration by use, enter into the pressure of the gas 80 of the tank 12 that has separated with abovementioned steps control.After the venting, valve 22 also allows remaining pressure in the regulating tank 10; Experimentally, find that this is favourable and simple for rebuilding therein normal atmosphere.
At this moment, in tank 12, there is a certain amount of CO with certain pressure
2, described CO
2Be during fermentation, be used for sugar is changed into the gaseous product (being in the smell state of saturation) of the technique of alcohol.
By the weight (or volume) of the fruit juice that exists in every liter of wine brewing every day tank 10, the yeast in the fermentation step needs a certain amount of oxygen.In order to improve zymotechnique,, join in the tank 12 such as air or oxygen gas from the outside, for example take from the 3rd tank 50 by opening valve 54.By pressure difference or pressure pump, carry out gas to the injection of tank 12.
For example, suitable charging every day of fruit juice 30 may need 10mgr oxygen was incorporated in the tank 10 in one day, and this for example is equivalent to 150 millibars of air.If in tank 12, there have been 300 millibars of CO
2, then produced 450 millibars of CO
2With air and/or O
2Mixture/volume.
Then open valve 26, and gas 80 flow into automatically in the fruit juice 30, until rebulid the pressure equilibrium between the tank 10,12.Along with gas rises, this gas has determined soft the breaking (soft breakage) of cover CP and the extraction of leaching, natural colorant and fragrance thereof thereof.The invention provides the other effect of stirring whole fruit juice 30.The gas of enough volumes is incorporated into suddenly has the effect that under low pressure produces macrofoam and foam in the tank 10, and therefore be conducive to whole fruit juice and a certain amount of oxygen oxygenate within the time of restriction.
The volume of macrofoam is preferably the 5%-40% of the volume of tank 10, preferably about 10%-15%.
The use of tank 12 allows the gas storage tank, and the amount that wherein is injected into the gas in the tank 10 is accurately to fill.As the preferred proportion between tank 10,12 the size, preferably the volume of tank 12 is the 10%-90% of the volume of tank 10,10%-70% preferably, 30%(is more effective with respect to obstacle (encumbrance) especially).Certainly, can come the change ratio according to the demand relevant with the type of grape to be processed.
Embodiment: for the fermentor tank between 50 to 300hl, pipe connecting or conduit (blowing out conduit) 18 has the internal diameter that is generally 30mm-80mm.For the fermentor tank of lower or higher capacity, can use respectively less or larger diameter.Tank 10 has the 200hl total volume; Tank 12 has the 60hl volume.In tank 12, exist by
The CO of-fermentation
2(300 millibars);
-the air (100 millibars) introduced for the yeast oxygenate;
The nitrogen (50 millibars) of-introducing
450 millibars of pressure providing of the summation of contribution.
The hydrostaticpressure head of fruit juice is 150 millibars, so the pressure reduction between the tank 12,10 is 300 millibars.Suppose in each circulation, in tank 10, in the time of second, by conduit 18, in tank 10, be blown into bubble or gaseous mixture (CO at 2-5
2+ air+nitrogen) amount is the volume of about 20hl.
For the preferred pressure that differs between the tank 10,12, the interval value that preferably comprises between 50 to 1000 millibars in either case, can change according to the type of the grape of tank 10,12 volume, one-tenth wine to be prepared and the type of wine brewing.
Destroy cover so that fruit juice overflows divided by soft mode, and in fruit juice and in the cover, again introduce fragrance and volatile flavor (is contained in fermentation CO stored in the tank 12
2In) outside, macrofoam is mobile fruit juice within the very short time, and make its complete oxygenate.Experiment test shows that there is the superfine suspended matter of mixed gas microbubble in 10-15 after second in whole fruit juice after introducing macrofoam.Therefore, this system allows to implement simultaneously large-scale oxygenate and miniature oxygenate.
Therefore, the gas atmo bubble that is incorporated in the fruit juice 30 has not only moved fruit juice and has destroyed cover CP, but during fermentation, it is fed for the yeast that exists and has raised its required an amount of air/oxygen.Because introduced a large amount of low-pressure gases, effect is to stir fully and mixed immediately whole liquid volumes.Be different from known system, the system that for example has porous plug, wherein one or more in fruit juice are blown into introducing air or oxygen in the point of air or oxygen, have in fact only affected the fruit juice that is positioned at the taper scope on the distribution point (dispensing point).
According to the present invention, keeping in the moistening situation of cover, and (wherein do not having enough CO during the step after pre-fermentation and the fermentation
2Produce), can implement fruit juice transfer and cover and destroy.
Have in arbitrary situation of function in this case or in the given step of zymotechnique, non-oxidized gas is incorporated in the gas storage tank 12.Wine brewing tank 10 keeps the pressure of 0 bar.Close pipe connecting 14,18.Will be for example, the mixture of 500 millibars nitrogen or other gas or suitable gas is incorporated in the tank 10.
Then open valve 26, and the air pocket of the nitrogen introduced and/or small bubbles (perhaps other) are released in the fruit juice 30, and under cover CP, with its destruction.The effect of whole effects of fruit juice and/or cover has also occured to affect herein.
For the liquor of fragrance, this possibility is very important, and it is responsive especially for existence of oxygen, and therefore need to be for red wine different processing types.For liquor, the present invention uses outside CO
2, be used for filling tank 12, allow the sizable improvement of this technique.
In fact, CO
2Can extract fragrance and smell, and prevent that unwanted bacteria from producing and the wine oxidation.Therefore, in desirable environment, use CO
2Process liquor, condition is to use CO
2Remove circularly and fully [pericarp+fruit juice] material.
Preferably in low pressure (for example 50-100 millibar), keep tank 10, and this can prevent that air from entering tank 10, all right retaining part CO
2Be dissolved in (referring to Henry's law) in the fruit juice.
Therefore, the present invention has also solved extraction fragrance and smell, and prevents at the same time the problem of wine oxidation.
The modification of aforesaid method considers that use has the method 40 of following advantageous effect.
Fermentation is carried out between 20 to 30 ℃ usually.Although the fermentation gas that is stored in the tank 12 is accredited as CO roughly
2, but it is actually the compound of volatile matter, mainly is CO
2If not, the words of the typical fragrance that the wine brewing of significant quantity is worth and the glucose fermentation of taste.
Temperature by the gas that will store is reduced to 0-5 ℃ from 20-30 ℃ suddenly and concentrate fragrance, and wine-making technology at last, by simple discharging, from tank 12, remove them.Last at zymotechnique can be reintroduced to this type of fragrance in the wine, is used for improving its taste and smell.
Can also cool off or heat (being blown into) to be introduced and be stored in gas in the tank 12 in the tank 10.This purpose is to work in the inside of liquid and/or [liquid+pericarp] material, to change/its temperature of control.
In theory, the best system that is used for the thermal conditioning liquid substance is that (preferably at the center) introduces one or more heat exchangers therein, is used for its temperature of control.Yet this system table has revealed three shortcomings:
-the heat exchanger that is inserted in the food pot may be the source of bacterial contamination;
The movement of the existence meeting interfering substance [liquid+pericarp] of-flat board and/or coil, and may disturb machinery cover moving assembly;
-heat exchanger uses the special liquid that has added toxic chemical substance, and it prevents that liquid from freezing below 0 ℃.If heat exchanger damages, this liquid is with ground contamination fruit juice irretrievable so.
Because whole these reasons, although thermal effect is more arranged, the heat exchanger (usually as outside pocket) that is applied to the tank body outside has almost replaced inner heat exchanger fully.
This terms of settlement has solved the problems referred to above, but efficient is high not enough, because must arrive the center of liquid substance to and from the hot-fluid of interchanger, this is temperature control most critical and the most difficult point.
During zymamsis, it is highly important that and control as far as possible equably the fruit juice temperature.Because the reduction of the uncontrolled proliferation function of yeast and consequential fruit juice organoleptic quality, the rapidly uncontrollable increase of fruit juice temperature may cause hot wine (thermo-vinification) phenomenon of not expecting, namely heats fruit juice and pomace and has surpassed certain threshold value.
If the fermentor tank size is larger, this problem is more outstanding so.
Tool using 40 can thermal conditioning be stored in the gaseous mixture in the tank 12.It is blown in the fruit juice, and utilizes capillary diffusion, may obtain to cool off immediately or heat with controlled temperature with air pocket and small bubbles the effect of all substances [liquid+pericarp].
It is evident that, each step of described technique advantageously automatization and/or sequencing.Its permission, the periodicity of for example setting cover CP by bubble destroy circulation, tank 10 experimental venting method, use the multiple combination thing of the gas that in tank 12, mixes and then be incorporated in the tank 10, with the number of times of sequencing the gas of difference amount or the mixture of gas are injected in the tank 10.
Described a part of structural domain is identical with the structure of existence among the EP 2 058 384, and wherein the present invention can bring the improvement of increasing.Yet, should be appreciated that conduit 14 and valve 24, as relevant procedure of processing, choose wantonly for oxygenate, because they only are used for reclaiming CO from tank 10
2And fragrance.
For management processing advantageously, by elaborate parts, for example PLC carries out sensor detection and valve guiding (valve piloting).
In the accompanying drawings, tank 10,12 is shown as separation, but for example, they can be the subregions of single tank.
Claims (20)
1. for the treatment of the method for plant product compressed format, that formed by liquid portion and the floating part of solid, comprise step
(i) product with compression is stored in first tank (10), and it is fermented therein;
(ii) introduce an amount of oxygenate gas (GS) or fermentation promotion gas, for example air and/or oxygen, CO in the liquid portion that in first tank (12), contains
2, nitrogen, argon gas or general gas flow,
It is characterized in that,
Introduce described amount in basically instantaneous mode, and
Described amount is suitable for forming one or more air pockets and/or bubble, and described air pocket and/or bubble rise, and the described liquid portion of whole volumes has also been stirred in impact basically.
2. the process of claim 1 wherein
(ii) use the gas of the pressure higher than the pressure that exists in first tank to fill second tank (12);
(iii) described second tank is communicated with one or more somes place of described first tank in liquid portion, thereby because the transfer of the gas of described amount occurs in the pressure difference between described two tanks.
3. the method for claim 2 wherein is connected described first tank (12) with described second tank, is used for the gaseous product (80) that first tank fermentation forms is captured in described second tank, to use them during described transfer.
4. the method for claim 3 wherein reduces rapidly the temperature in described second tank, with the smell that exists in the gaseous product that is condensate in fermentation.
5. each method in the aforementioned claim wherein is incorporated into the gas of predetermined amount in described second tank and/or control enters the gaseous tension of described second tank, to calculate described amount.
6. the method for claim 5 is wherein carried out abundant oxygenate based on the yeast that exists in the compressed product that contains in described first tank of oxygenate the total demand of oxygen is calculated described amount.
7. the method for claim 5, wherein based on the abundant fermentation of the compressed product that in described first tank, contains to CO
2Or the total demand of other industrial gasses is calculated described amount.
8. each method in the aforementioned claim is wherein regulated the temperature that is incorporated into the gas in described first tank, to regulate the temperature of described compressed product.
9. for the treatment of the device of plant product compressed format, that formed by liquid portion and the floating part of solid, comprise be used to first tank (10) that holds described compressed product (30),
It is characterized in that it comprises in basically instantaneous mode a certain amount of oxygenate gas (GS) or fermentation promotion gas, for example air and/or oxygen, CO
2, nitrogen, argon gas or general gas flow introduce the instrument of described first tank (12),
Described amount can form one or more air pockets and/or bubble, and described air pocket and/or bubble rise, and the described liquid portion of whole volumes has also been stirred in impact basically.
10. the device of claim 9 comprises
-the second tank (12),
-being suitable for the conduit system (18) with described first tank and described second tank connection, described system has the one or more outlets that enter described first tank, wherein has during use the liquid substance of compressed product,
-valve the instrument (26) that is connected with conduit system is used for the open/close state according to described instrument, and described two tanks optionally are communicated with,
-be used for the higher pressure of pressure to exist than described first tank, a certain amount of oxygenate gas (GS) or fermentation are promoted gas, for example air and/or oxygen, CO
2, argon gas etc. or mixture or general gas flow be packed into the instrument of described second tank (12).
11. the device of claim 10, comprise be used to the instrument that throws open valve instrument (26), thereby because the pressure difference between described two fermentor tanks, gas is changed over to liquid portion, and forming bubble and/or air pocket, described bubble and/or air pocket rise and impact and the described liquid portion of oxygenate.
12. the device of claim 10 or 11 comprises
-be suitable for second conduit system (14) that the part with described first tank is communicated with described second tank, wherein gaseous product accumulates in described first tank, and
The valve instrument (24) that is connected with described second conduit system is used for the open/close state according to described instrument, and described two tanks optionally are communicated with.
13. each device among the claim 9-12 comprises by at least one dividing plate and becomes the shell of two sub-volumes, described sub-volume to consist of described first and second tank at interior separation.
14. each device among the claim 9-13, wherein said fill tool comprises
Three fermentor tanks of-Di, perhaps at least a gas, for example oxygenate gas (GS) or fermentation promote the source of gas, and
-be suitable for conduit system (52) that described second and described the 3rd fermentor tank or described source are communicated with, and
-valve the instrument (54) that is connected with conduit system is used for the open/close state according to described instrument, and the described second and the 3rd fermentor tank or source optionally are communicated with.
15. each device among the claim 10-14 comprises for release of heat to described second tank or remove the heat exchanger instrument of heat from described second tank.
16. each device among the claim 10-15 is included in the temperature regulation instrument of the gas that contains in described second tank.
17. each device among the aforementioned claim 9-16 comprises for detection of the volume of the liquid portion that exists in described first tank or the sensor of level.
18. each device among the aforementioned claim 9-17 comprises the valve instrument (22) of outwards exitting for first tank.
19. each device comprises among the aforementioned claim 14-18
-programmable device, be used for the required oxygenate gas (GS) of the liquid portion of whole volumes that described first tank of calculating oxygenation levels/impact contains or fermentation promotion gas or with the amount of the gas of described liquid portion chemical reaction, and
Valve instrument (24,26,54) is used for the gas of calculated amount is packed into described second tank and it is discharged to described first tank.
20. be used for the program of the programmable device of claim 19, so that when loading and steering routine in described programmable device, the control of its management valve instrument and/or read sensor and/or calculating oxygenation levels gas (GS) or fermentation promote the described amount of gas.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2010/052802 WO2011161495A1 (en) | 2010-06-21 | 2010-06-21 | Fermentation apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102985524A true CN102985524A (en) | 2013-03-20 |
| CN102985524B CN102985524B (en) | 2016-08-17 |
Family
ID=43877167
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201080067591.4A Expired - Fee Related CN102985524B (en) | 2010-06-21 | 2010-06-21 | Installation for fermenting |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20130115333A1 (en) |
| EP (1) | EP2582782B1 (en) |
| CN (1) | CN102985524B (en) |
| BR (1) | BR112012033086A2 (en) |
| ES (1) | ES2695041T3 (en) |
| WO (1) | WO2011161495A1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105385593A (en) * | 2015-11-15 | 2016-03-09 | 卢润湖 | Gutter oil treatment device |
| CN108350404A (en) * | 2015-11-17 | 2018-07-31 | 卡塞尔商业企业有限公司 | Improved fermentor |
| CN109043262A (en) * | 2018-08-22 | 2018-12-21 | 李正祥 | The preparation method and its proportion of plant extract complex function drink |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2690166A1 (en) | 2012-07-25 | 2014-01-29 | Mecánica Logroñesa 71, S.L. | Fermentation method and apparatus |
| ES2681368T3 (en) * | 2012-11-08 | 2018-09-12 | Máquinas Y Herramientas La Rioja, S.L. | Fermentation procedure of must and fermentation tank |
| ES2396676B1 (en) * | 2012-11-08 | 2013-09-20 | Máquinas Y Herramientas La Rioja, S.L. | Process of must fermentation, and fermentation tank |
| IT201800006829A1 (en) * | 2018-06-29 | 2019-12-29 | "FERMENTATION METHOD" | |
| IT201800007442A1 (en) * | 2018-07-23 | 2020-01-23 | PROCESS FOR MANUFACTURING MICROELECTROMECHANICAL DEVICES, IN PARTICULAR ELECTROACOUSTIC MODULES | |
| US11719473B2 (en) | 2018-08-23 | 2023-08-08 | Thomas U. Abell | System and method of controlling temperature of a medium by refrigerant vaporization and working gas condensation |
| US11709006B2 (en) | 2018-08-23 | 2023-07-25 | Thomas U. Abell | System and method of controlling temperature of a medium by refrigerant vaporization |
| FR3085598B1 (en) * | 2018-09-12 | 2020-09-11 | S A R L J G C | NOMADIC PROCESS FOR GENTLE EXTRACTION OF CONSTITUENTS OF GRAPE DANDRUFFS IN THE PHASE OF MACERATION IN RED VINIFICATION OR OF BREWING OF WHITE WINES BY BLOWING AT LOW PRESSURE OF CARBON GAS OR ROOM AIR |
| US10590371B1 (en) * | 2018-10-29 | 2020-03-17 | Ying-Ling Huang | Method and device for fermentation based on microbial asexual reproduction |
| US20230295542A1 (en) * | 2022-03-18 | 2023-09-21 | Unique Bavarian Brewery, LLC | Brew component of a brewing system |
| CN115575618B (en) * | 2022-09-28 | 2023-08-25 | 广州逆熵电子科技有限公司 | Continuous standard concentration gas generator and use method thereof |
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| UA104618C2 (en) * | 2009-03-18 | 2014-02-25 | Л.А.С.И. С.Р.Л. | Method and device for fermentation |
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- 2010-06-21 EP EP10742037.4A patent/EP2582782B1/en active Active
- 2010-06-21 BR BR112012033086A patent/BR112012033086A2/en not_active Application Discontinuation
- 2010-06-21 WO PCT/IB2010/052802 patent/WO2011161495A1/en active Application Filing
- 2010-06-21 CN CN201080067591.4A patent/CN102985524B/en not_active Expired - Fee Related
- 2010-06-21 ES ES10742037.4T patent/ES2695041T3/en active Active
- 2010-06-21 US US13/805,823 patent/US20130115333A1/en not_active Abandoned
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| US4136970A (en) * | 1977-12-15 | 1979-01-30 | Coulter Electronics, Inc. | Method and apparatus for regulating the size and frequency of bubbles employed for mixing liquids |
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| CN108350404A (en) * | 2015-11-17 | 2018-07-31 | 卡塞尔商业企业有限公司 | Improved fermentor |
| CN109043262A (en) * | 2018-08-22 | 2018-12-21 | 李正祥 | The preparation method and its proportion of plant extract complex function drink |
Also Published As
| Publication number | Publication date |
|---|---|
| EP2582782B1 (en) | 2018-08-08 |
| EP2582782A1 (en) | 2013-04-24 |
| US20130115333A1 (en) | 2013-05-09 |
| ES2695041T3 (en) | 2018-12-28 |
| BR112012033086A2 (en) | 2015-11-24 |
| WO2011161495A1 (en) | 2011-12-29 |
| CN102985524B (en) | 2016-08-17 |
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